Preparation

Using a sharp knife, cut all peel and white
pith from lemons; discard. Working over a
medium bowl, cut between membranes to
release segments into bowl; squeeze in juice
from membranes and discard membranes.
Strain juice into another bowl.

Combine segments, 1 tablespoon strained
lemon juice (reserve remaining juice for
another use), cucumber, 2 tablespoons scallions,
and chile in a small bowl; mix well. Stir in
sugar; season salsa with salt and set aside.

Place chicken in a medium bowl and
season with salt and pepper. In a mini-processor
or blender, purée 1/4 cup cilantro,
yogurt, vegetable oil, garlic, coriander, and
turmeric. Pour marinade over chicken; toss
to coat. Let marinate at room temperature
for 20 minutes. DO AHEAD: Can be made
1 day ahead. Cover and chill. Let stand at
room temperature for 30 minutes before
continuing.

Preheat broiler. Thread 4 pieces of
chicken onto each skewer and transfer to
a foil-lined baking sheet. Broil, turning once
and watching closely to prevent burning,
until browned and cooked through, about
8 minutes. (Alternatively, grill skewers over
medium-high heat on a gas grill or over
medium heat on a charcoal grill.) Transfer
skewers to plates. Spoon Meyer lemon
salsa over chicken. Garnish with remaining
2 tablespoons cilantro and 1 tablespoon scallions.